There's something magical about a bowl of soup that simmers all afternoon, filling your kitchen with savory aromas and promises of a cozy dinner. This Tuscan Sausage Soup with Carrots and Cannellini Beans is exactly that kind of magic. It’s hearty, loaded with vegetables and tender white beans, and has the rich, herby depth you expect from Italian sausage soup. Whether you’re curled up with a blanket or feeding a hungry crew, this soup brings comfort and rustic Italian charm in every spoonful.
It’s also a flexible dish that falls beautifully into the world of fall soup recipes—simple enough for weeknights, but elegant enough for company. If you're a fan of sausage soup recipes, this might just become your new go-to. It’s somewhere between a pasta soup and a creamy parmesan Italian sausage soup, with no heavy cream in sight—just deep flavor and plenty of satisfying bites.
Tuscan Sausage Soup with Carrots and Cannellini Beans
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Soup
Cuisine Italian
Large Dutch oven or heavy-bottomed soup pot Ideal for even heat distribution and long simmering. If you don’t have one, a large stockpot works just fine.
Wooden Spoon or Spatula For breaking up and browning sausage.
Chef’s Knife For prepping all the veggies.
Cutting board
Ladle To serve the soup.
- 1 tablespoon olive oil – Use extra virgin if you have it
- 1 pound Italian sausage – Mild or spicy depending on preference; casings removed
- 1 yellow onion finely diced
- 3 cloves garlic minced
- 3 medium carrots peeled and sliced
- 2 celery stalks sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes optional, for heat
- 1 bay leaf
- 4 cups low-sodium chicken broth
- 1 cup water
- 2 15-ounce cans cannellini beans, drained and rinsed
- 2 cups diced potatoes Yukon gold or red potatoes work best
- 2 cups chopped kale or spinach
- Salt and black pepper to taste
- Grated Parmesan cheese for serving
- Fresh parsley chopped (optional garnish)
Brown the Sausage
In a large Dutch oven, heat the olive oil over medium heat. Add the Italian sausage, breaking it up with a wooden spoon. Cook until browned and no longer pink—about 6-8 minutes. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot for flavor.
Pro tip: You can substitute with chicken sausage for a lighter take—perfect for chicken sausage soup lovers.
Sauté Aromatics
In the same pot, add the onion, carrots, and celery. Sauté for about 5-6 minutes, until the vegetables begin to soften. Add the garlic, thyme, oregano, and red pepper flakes. Stir and cook for 1 minute, just until fragrant.
Deglaze and Simmer
Pour in the chicken broth and water, scraping the bottom of the pot to deglaze and lift up all those tasty browned bits. Add the bay leaf, diced potatoes, and cooked sausage. Bring the soup to a boil, then reduce heat and simmer uncovered for 25 minutes, or until the potatoes and carrots are tender.
Add Beans and Greens
Stir in the cannellini beans and kale. Simmer for another 10 minutes, just until the kale wilts and the beans are warmed through. Season with salt and freshly cracked pepper to taste.
For a creamy twist reminiscent of creamy parmesan Italian sausage soup, add ½ cup of grated Parmesan directly into the pot and stir to melt.
Serve and Garnish
Ladle the soup into bowls. Garnish with extra Parmesan and fresh parsley if desired. Serve with crusty bread or a slice of focaccia for that true Italian soup dinner feel.
Pairings
The bold, savory base of this Tuscan sausage soup pairs well with:
- Crusty Bread – Think Italian ciabatta or sourdough to mop up that brothy goodness.
- Simple Salad – A peppery arugula salad with lemon vinaigrette balances the richness of the soup.
- White Wine – A crisp Pinot Grigio or a Vermentino complements the herbs and sausage without overpowering the dish.
- Dessert – Keep it rustic with almond biscotti or a slice of olive oil cake.
Looking for a full Tuscan dinner vibe? Start with a small antipasto platter and follow with this soup—it’s satisfying enough to be a main course all on its own.
FAQs
1. What kind of sausage works best for Tuscan sausage soup?
Italian sausage is ideal—either mild or spicy. You can also use ground sausage if you’re looking for quick sausage soup recipes. If you're aiming for a lighter dish, chicken sausage is a great alternative and fits perfectly in chicken sausage soup adaptations.
2. Can I make this in a crockpot?
Absolutely. For sausage soup crockpot style, brown the sausage and aromatics first, then transfer everything to a slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Add kale during the last 30 minutes.
3. Can I add pasta to this soup?
Yes! Small pasta like ditalini or even tortellini can be added for a pasta soup variation. If you're in the mood for tortellini soup with Italian sausage, simply toss in some cheese tortellini during the last 10 minutes of simmering.
4. What’s the difference between this and Italian sausage and potato soup?
Italian sausage and potato soup often leans toward a creamy base (like a Zuppa Toscana), whereas this Tuscan version is more broth-forward and vegetable-heavy. Both are great options if you're exploring Italian sausage recipes for dinner soup.
5. Can I freeze this soup?
Definitely. This soup freezes well for up to 3 months. Let it cool completely, then store in airtight containers. It’s a smart move if you like to batch-make smoked sausage soup recipes or any sausage soup for easy weeknight dinners.
